I was never a fondant fan because of its taste but as a cake decorator I couldnt stay away from fondant for too long. For few months I did use the store bought fondant and I know anyone eating the cake would peel it off. Back then I didn’t know that fondant can be made at home. Lol! So I was looking for some tutorial to make it from scratch (without marshmallows). Then on cake central I found MFF (Michele Foster’s fondant) and read all the rave reviews about it.
Made it.. Liked it! I mean not for the taste because it is sugar overload even though it is tastier than store bought but for the ease of using it.
Honestly I hate using gelatin in anything. The smell of melted gelatin just puts me off. So while my search for vegan fondant is on, I stick to this recipe because in the final product you cannot make out the presence of gelatin.
Fondant is a very tricky medium to use and it reacts differently to different temperatures, humidity and the warmth of your hands. I have made this recipe in hot Dallas weather but in the comfort of air conditioned house. You might have to experiment a little bit to suit your climate. If you are not very used to working with fondant then I suggest that you buy a small pack of fondant to understand the consistency that you are looking for.
There are quite a few ingredients but they can be easily found (in US) and with little bit of searching in other countries. Do try it!
- Texture: This is a very forgiving fondant when applying it on cakes. It smoothes out well and doesnt get elephant skin. And because it doesnt dry out very fast you get those extra few seconds to cover the cakes perfectly. It doesnt look very stretchy like store bought fondant but still works well.
- Color : If you use veg shortening and artificial vanilla extract then you will get a nice white fondant but it wont be as white as store bought. I guess that is because of yellowish tinge from gelatin. In my experience this white is just fine as long as you are not looking for white white.
- Taste : Like all other fondants, this is SWEET! But if you use butter extract or lemon extract it will cut down the sweetness a little.
White fondant with gelatin
Homemade white vanilla fondant
Credit: MFF fondant on cake central
- 1/4 Cup heavy cream
- 1 1/2 Tbsp Gelatin
- 1/2 C corn syrup
- 2 Tbsp veg shortening /Butter ( I prefer Crisco when making a white fondant)
- 1 1/2 Tbsp Glycerin
- 1 tsp clear vanilla extract
- dash of salt
- 1/4 tsp lemon juice or lemon extract (Optional – Cuts down the sweetness)
- Approx 2 lbs confectioners sugar
- 2 Tbsp corn starch (Optional – gives it a nice texture)
- Sprinkle gelatin over cream and let it bloom (set firm). It usually takes less than 5 mins.
- Once the gelatin is set, heat it with 30 sec interval in microwave till the gelatin melts. Don’t boil it.
- To this gelatin add corn syrup, glycerin, vanilla and butter/shortening. Mix well. Heat this again with 30 sec interval in microwave till the butter/shortening is almost melted.
- Set it aside to cool down a bit. Don’t wait too long else the gelatin will start to set but you don’t want it piping hot either. Add lemon extract and butter extract if you are using it.
- In a big bowl sift about 1.5 lbs of powdered sugar and then strain the lukewarm gelatin mixture on top of it.
- With well greased spoons (and well greased hands) start mixing them together to form one gooey sticky mass. Most of the powdered sugar must have got incorporated in it. You can do this step on stand mixer with dough hook but I find mixing with spoon is lot faster.
- Remove this sticky mass from the bowl onto a well greased counter top and start kneading more sugar into it till it forms one soft ball. The consistency of this ball must be little softer than store bought fondant (because the gelatin is yet to set fully).
- Double wrap this in oiled plastic wrap and put it in an airtight container. Leave it in the fridge to set for about 6 hrs or overnight or till the time you need it.
- Before using this fondant, knead it with 2 Tbsp of cornstarch (optional) and then knead with some shortening and/or powdered sugar to get it to the right consistency. Remember that this might not be as stretchy as store bought fondant but it works just right.
You are all set to roll this fondant and cover a cake or use it for decorations.